Duck Leg Confit

Jeanie Roland chef bio | Yield: Serves 4
With just a few simple ingredients, this traditional food of Southwest France is well worth making from scratch at home.
Duck Leg Confit

Ingredients

  • 4 Rohan duck legs
  • 6 containers of duck fat
  • 8 cloves garlic, grated
  • 2 bay leaves, crushed
  • 2 teaspoons fennel seeds
  • 1 teaspoon white peppercorn
  • 3 tablespoon kosher salt

Preparation

  1. Trim excess fat from duck legs.
  2. Crush all the spices in spice grinder.
  3. Rub legs with grated garlic and spice blend and refrigerate covered for 3 days.
  4. Warm duck fat until softened or liquid.
  5. Place legs in baking dish; cover with warmed duck fat.
  6. Cook in a low oven, uncovered, at 275 degrees F for 4 – 6 hours, depending on the oven and the size of the legs. When the legs are done, the meat will naturally pull away from the tip of the drum exposing the bone.
  7. Remove from oven and cool in the fat.
  8. When cooled, remove duck legs, wipe the excess fat away, and save the rest of the fat for another purpose. It can be used to cook with again.